The Writing Life of a TadpolePosted on by PolyWogg
I snagged the base for this recipe from a “Taste of Home Fall Baking – Fresh from the Oven” cookbook. My first attempt at a proper cake, part of a goal for myself.
EXTREMELY RICK CHOCOLATE CAKE (REC0004)
Easy to Medium
Combine the food cake mix, sour cream, pudding mix, eggs, canola oil, water, buttermilk, chocolate syrup and vanilla extract into a large bowl.
Beat on low, 30 seconds, and then on medium for another 2 minutes. The goal is to have them well-mixed.
Grease and flour two 8-inch baking pans, and pour the mixture evenly into the two pans. Note you are making two the exact same size so that you can stack them later.
Bake at 350 degrees for 40 minutes. Test with a toothpick by inserting it — it’s done when it comes out clean. (While the cake is baking, you can start on the frosting below.)
Cool for 10 minutes in the pans, and then remove from the pans onto wire racks to cool completely (30 more minutes).
While the cake is baking and cooling, melt the chocolate slowly in a microwave, 30 seconds at a time on low to medium, stirring until smooth. Let the frosting cool for 20-30 minutes.
While the frosting is cooling, heat 6 tbsp of water to boiling, and then dissolve the cocoa powder in a small bowl or measuring cup.
In a medium- to large-sized bowl, beat the softened butter and confectioners’ / icing sugar together. It should become almost fluffy, but don’t worry too much as you are going to then add the melted chocolate. Beat until it is well-combined, and then add in the cocoa mixture and beat some more. If it starts adhering to the sides of the bowl, use a small spatula spoon to scrape it off and add to the mixture.
Combining the cakes:
At this point, you should have two plain cakes resting on the wire racks and a bowl of frosting.
Place one cake on a serving platter (whatever you want the cake to sit on for now as it will be difficult to move later).
Use about 40% of the frosting to cover the top of it. This frosting will serve as the “middle” layer, and can be as thick or as thin as you want. Don’t worry about the sides at this point.
Place the second cake on top of it, carefully, and then add frosting to the top and all around the sides, completely covering the cake.
devil’s food cake mix
instant chocolate fudge pudding mix
1 lb / 2 cups
semi-sweet chocolate, chopped
1 1/2 cups
confectioners’ / icing sugar
Variations / Notes
I loved the outcome, but it was extremely rich, and there was way too much. It estimates 12 servings, but those are good-sized servings. I’d recommend halving the recipe and using smaller 4-inch cake pans if you have them (or use the 8″, it will just be a shorter cake).
In addition, you might reduce the frosting by a third whether you reduce/half the overall recipe or not. There was way too much frosting, and it is extremely rich.
For the chocolate, it suggested using small chunks and chopping them up. I found it easier to just use two cups of small chocolate wafers/chips, and just melting those.